Cooking Light Virtual Supper Club – Key Lime Pie
Bruschetta with Peach Salsa and Melted Brie by Val (British Columbia)
Spinach Salad with Maple-Dijon Vinaigrette by Helene (Vancouver)
Pan-Seared Shrimp Po-Boys by Jamie (Pensacola, Florida)
Double Maple Cupcakes by Shelby (Upstate New York)
Key Lime Pie by Aggie (Central Florida)
You can pretty much find Key Lime Pie on any restaurant menu in Florida…in fact, did you know that Key Lime Pie is the official Florida state pie? (I actually didn’t until I googled it recently…) The juice used in making this sweet but tart pie is from Key limes, which are found in none other than the Florida Keys. I actually have a Key Lime tree in my backyard, it’s still a baby so no limes yet, but I am looking forward to the day when I can go out back and find some of these cute little fruits on the tree! If you don’t have access to fresh Key limes, look for Nellie & Joe’s Famous Key West Lime Juice in your grocery store…its amazing and worked perfectly for this pie!
Key Lime Pie is traditionally made with egg yolks, key lime juice and condensed milk…how do you lighten it up you ask? Well, Cooking Light did a great job in doing so…using a combination of egg whites and whole eggs, and fat free condensed milk. The flavor of the key lime juice is so distinct, you can hardly taste the difference. It’s nice to know that I can enjoy my favorite dessert without the guilt! And it’s hard not imagining yourself beach side while eating a slice!
Click here for a copy of this lightened up Key Lime Pie recipe!!
Oh and P.S….Key Lime Pie should always have a pale yellow custard filling…stay away from the green pies!!
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